*  Exported from  MasterCook II  *

                           Low Fat Pumpkin Cake

Recipe By     : Betty Broyles, 1994
Serving Size  : 16   Preparation Time :0:00
Categories    : Cakes                            Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cake:
   1      box           Betty Crocker Light Yellow Cake mix
                        - (1 lb 2-1/4 oz)
   3                    Egg whites
   1      c             Canned pumpkin
   1      c             Orange juice
     1/2  c             Fat-free sour cream
   2      ts            Vanilla
   1      ts            Cinnamon
     1/2  ts            Allspice
     1/2  ts            Ground ginger
     1/4  ts            Ground cloves
     1/4  ts            Nutmeg
                        Glaze:
   1 1/4  c             Powdered sugar -- sifted
     1/4  ts            Vanilla
                        Water

Mix together all the cake ingredients for 2 minutes. Pour into a
bundt pan coated with cooking spray. Bake 35-40 minutes at 350°F.
Cool.

Makes 16 servings

Glaze:

Mix together the powdered sugar and vanilla. Add water, 1 tb at a
time, to get a runny consistency. Drizzle over the warm cake.

Per serving: 192 Kcal, 2 g fat (1 g sat fat) 9% CFF, 228 mg Na
1 mg cholesterol (2.5 g PRO, 40.7 g CHO)

If made in 12 mini-bundt pans:

Per serving: 256 Kcal, 3 g fat (1 g sat fat) 9% CFF, 304 mg Na
2 mg cholesterol (3.3 g PRO, 54.2 g CHO)


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Notes: Betty heard this on the radio in Muskogee, OK. She thinks it
was from the American Heart Association.